Farmer’s Pie

Ingredients:

• 20 oz. cremini or white mushrooms, sliced
• 1 sweet potato, peeled and chopped into chunks
• 1/2 turnip, peeled and chopped into chunks
• 1 rutabaga, peeled and chopped into chunks
• 1/4 butternut squash, peeled and chopped into chunks
• 1 large parsnip, peeled and chopped into chunks (remove the woody core too)
• 1 sprig of thyme
• Olive oil
• 1 cup leeks, sliced into half-moons and rinsed
• 1 cup of chopped celery
• 1/2 tsp. chopped fresh rosemary
• 1/2 tsp. chopped fresh sage
• 2 Tbsp. flour
• 1-2 Tbsp. butter or olive oil
• 1/4 white wine or stock (for deglazing)
• 1 1/2 C. vegetable stock
• 3-4 C. mashed potatoes (made however you like)
• Salt
• Pepper
• Malt/Sherry/Cider vinegar (for seasoning)

Instructions:

1. Preheat oven to 425’F
2. Toss sweet potato, turnip, rutabaga, squash, and parsnip with a little salt, pepper, thyme, and oil.  Spread out on a sheet pan.
3. Toss mushrooms with a little salt, pepper, and oil.  Spread out on a sheet pan
4. Roast mushrooms for 30 minutes.
5. Roast root veggies for 40 minutes.
   1. If you have a convection oven, use it.  or rotate the pans half-way though the mushroom cook time.
6. Add oil or butter to a pot over medium heat.
7. Add leaks and celery, cooking and stirring until softened (5-7 minutes)
8. Add rosemary and sage and cook for another minute.
9. Add flour and cook, stirring and scraping for about 2 minutes, or until the flour has browned lightly.
10. Deglaze with the wine or stock and reduce to a simmer. Add remaining stock and reduce until thickened, 4-5 minutes.
11. Discard thyme from root veggies.  Add  veggies and mushrooms to the sauce and stir to coat.
12. Place sauce, veggies, and mushrooms into  a approx. 9×9 baking dish.
13. Spread mashed potatoes over the top.  Bake at 375’F for 45 minutes.  Let rest for 15 minutes.
14. Serve.  Top with vinegar.

Cook’s Notes:

This is really amazing.  Perfect texture and flavor.  Sweet, earthy, comforting.

We made this in two days; roasting the vegetables and mushrooms on day 1, making the sauce and finished dish on day 2.

Based on: http://www.seriouseats.com/recipes/2012/11/mushroom-and-root-vegetable-shepherds-pie-recipe.html